Chicken Sotanghon Soup
A comforting Filipino noodle soup made with glass noodles, chicken, and flavorful broth, perfect for rainy days or when you're craving home.
Servings: 4 servings
Calories: 380kcal
Ingredients
Main ingredients
- 1 kg Chicken thighs or drumsticks Breasts may turn out dry, thighs or drumsticks are recommended.
- 200 g Sotanghon noodles Also known as glass noodles, found in Asian stores.
- 3 cloves Garlic, minced Essential for flavor.
- 1 medium Onion, chopped Adds depth to the broth.
- 2 tbsp Fish sauce Optional, adds saltiness.
- 2 tbsp Soy sauce For added flavor.
- 1 medium Carrot, sliced Optional for sweetness.
- 1 cup Cabbage, chopped Optional, adds crunch.
- 1 tbsp Annatto powder or oil For color; skip if unavailable.
- 2 tbsp Oil For sautéing.
- to taste none Pepper For seasoning.
- 6 cups Water or chicken broth For making the soup base.
- 2 green onions Sliced, for topping For garnish.
- 2 tbsp Fried garlic, for topping Optional, for added flavor.
Instructions
Preparation
- Soak the sotanghon noodles in warm water for about 10 minutes until softened but not mushy.
- In a large pot, heat oil over medium heat. Sauté the minced garlic and chopped onion until fragrant.
- Add the chicken thighs or drumsticks to the pot and cook until lightly golden.
- Pour in water or chicken broth, along with the fish sauce and soy sauce. Cover and let simmer for 30 minutes or until chicken is tender.
- Once cooked, remove the chicken, shred the meat, and return it to the pot.
Cooking
- Add the soaked sotanghon noodles directly into the bubbling broth, stirring gently to avoid breaking them.
- Incorporate the sliced carrots and cabbage, if using. Simmer for an additional 5 minutes.
- Taste the soup and adjust seasoning with additional salt or fish sauce if desired.
Serving
- Serve the soup hot, topped with sliced green onions and crispy fried garlic.
- Optionally, squeeze some calamansi or lemon juice for a zesty kick. Enjoy with rice or pandesal.
Notes
For best flavor, consume immediately while hot. You can make this soup ahead but keep the noodles separate to avoid sogginess.